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Archive for the ‘Pasta Dishes’ Category

I am so in love with summer veggies. I have been eating so many fruits and vegetables this summer. And tonight’s dinner was no exception.

A guy that works with us brings in a lot of zucchini, summer squash and those funky patty pans. He also brings in cucumbers and tons of fresh lettuce. Today he brought in zucchini and I just knew I would be making this dish. It’s got a great tangy taste, and it’s a very easy dish to make.

Recipe follows:

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Angel Hair Pasta and Veggies Vinaigrette

1 cup zucchini or yellow summer squash, quartered and sliced

1/2 medium green pepper, sliced in strips and cut in half

1 clove garlic, minced

1 serving of angel hair pasta, or any pasta of choice

2 tablespoons white balsamic vinegar

1/4 teaspoon dried dill

1/8 teaspoon salt

Dash of pepper

12 grape tomatoes

Parmesan cheese

Cook pasta according to package directions. Drain well.

In a large skillet, cook the squash, pepper and garlic in oil, until crisp.

Add pasta, vinegar, dill, salt and pepper to vegetable mixture and mix well.

Add the tomatoes, and cook until fully heated. Sprinkle parmesan cheese over top.

 

 

 

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I don’t know about you, but the typical summer pasta salads with the pepperroni, cucumbers, tomatoes, cheese, just doesn’t do it for me. I can eat it, but it’s just that one serving will do.

Anywho, I came up with this pasta salad, and I just love it. I actually have to limit myself, because I could eat this stuff every single meal, and for snacks also.

Summer Pasta Salad

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  • 1 LB Farfalline Pasta – cooked per package directions
  • 12 oz. package frozen sweet corn – thawed
  • 12 oz. package frozen sweet peas – thawed
  • 1 large red bell pepper – diced
  • 1-1/2 cup shredded carrots – steamed for approx. one minute in microwave
  • Mozzarella cheese – approx. 10 oz. diced
  • Good Seasons Italian dressing – made with balsamic vinegar and olive oil

Cook pasta, rinse in cold water. Thaw corn and peas, this can be done using hot water from the faucet. Dice the red pepper, and dice the cheese.

Mix all ingredients together, and drizzle the dressing over the salad. I used the whole bottle that I made, because, well let me warn you up front, this makes a lot of salad. But it lasts in the fridge for a week or more, and lets face it, once you taste this stuff, there’s no way there will be any left-overs.

Enjoy!!!

 

 

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Baked Ziti

My old high school friend Donalyn shared her recipe for Baked Ziti last April. I was home on medical leave and I just happened to have all of the ingredients to make this recipe for yummy comfort food.

Dlyn’s recipe for her baked ziti is below, and OMG is it delish! Make sure to check out her blog to see her great recipes and wonderful photography!!

Baked Ziti

12 ounce box of ziti or penne pasta
1 lb of Italian sausage, removed from the casings
1 medium onion, cut in a large dice
½ large green pepper, cut in a large dice
½ large red pepper, cut in a large dice
8 ounces of button mushrooms, cut in thick slices
½ teaspoon kosher salt
4 large garlic cloves, smashed and minced
8 ounces of mozzarella cheese, cut in cubes
½ cup grated Romano or parmesan cheese
24 ounce carton of ricotta cheese
1 beaten egg
15 ounce can of diced tomatoes
2 tablespoons parsley [dried or fresh]
1 teaspoon oregano
½ teaspoon basil
½ teaspoon thyme
½ teaspoon salt
Fresh ground black pepper

Bring a large pot of salted water to a boil and cook the pasta according to package directions till al’ dente (2 to 3 minutes before total cooking time on package). Drain.

In a large frying pan, heat 2 tbsp. of olive oil and add the sausage, breaking it into big crumbles as it cooks. Add onion, green and red peppers, mushrooms, salt and a few grinds of pepper to the pan and cook until sausage is fully cooked and onions are translucent. Add cooked pasta, garlic, mozzarella cheese, diced tomatoes and oregano into mixture and combine.

Oil the bottom and sides of a large baking pan. Spread pasta, sausage and vegetable mixture evenly in the pan.

Meanwhile, mix together the ricotta cheese, beaten egg, parsley, Romano cheese, salt, and a few grinds pepper. Mix well and spread evenly over the top of the pasta, sausage and vegetable mixture in the pan.

On top of the cheese mixture spread the spaghetti sauce, salt, garlic and oregano, basil and thyme.

Bake at 350º for about and hour to 90 minutes, until it is all bubbly. You can sprinkle the top with some grate parmesan or Romano cheese for the last half hour.

Allow to cool for about 15 minutes and then serve with a green salad and some crusty Italian bread and prepare to feel like you’ve died and gone to baked ziti heaven.

Thanks for the wonderful recipe Dlyn, and um, we really ain’t that old right??

Printable Recipe

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